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  • Boknafisk with bronka butter
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    You can also use lightly salted cod, if you prefer it to the slightly sharp (and delicious) boknafisk. And what does bronka mean? Lightly browned.
    By Andreas Viestad

    Boknafisk with bronka butter

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    I have a cookbook from the 50s in which the author complains about how boknafisk (dried, salted herring or cod) with bronka butter is going out of fashion in many places. I guess she would be shocked today. That is why I want to revive to this classic.

    Servings: 4

    PREPARATION:

     
    • 1

      Melt the butter in a small saucepan at a low temperature while stirring. Keep stirring until the butter is just starting to change colour. It is important that this is done slowly otherwise the butter will burn.

    • 2

      Add a few drops of lemon or water if the browning occurs too quickly. The butter will be ready when it has a light golden colour and a nutty aroma.

    • 3

      Bring salted water to the boil in a saucepan large enough for the fish. Add the fish and allow it boil for two minutes before removing the saucepan from the hotplate. Allow the fish to simmer until it flakes when you put a fork in it.

    • 4

      Serve the fish with the browned butter and boiled vegetables.

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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S08 E03 Dry but Tasty. Bookmark the permalink.
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  • I have a cookbook from the 50s in which the author complains about how boknafisk (dried, salted herring or cod) with bronka butter is going out of fashion in many places. I guess she would be shocked today. That is why I want to revive to this classic.

    Servings: 4

    PREPARATION:

     
    • 1

      Melt the butter in a small saucepan at a low temperature while stirring. Keep stirring until the butter is just starting to change colour. It is important that this is done slowly otherwise the butter will burn.

    • 2

      Add a few drops of lemon or water if the browning occurs too quickly. The butter will be ready when it has a light golden colour and a nutty aroma.

    • 3

      Bring salted water to the boil in a saucepan large enough for the fish. Add the fish and allow it boil for two minutes before removing the saucepan from the hotplate. Allow the fish to simmer until it flakes when you put a fork in it.

    • 4

      Serve the fish with the browned butter and boiled vegetables.

    Print Friendly
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